I love quinoa! – it is so much quicker then rice and I just love the texture. I use quinoa in lieu of rice all the time now. It is better for you than white rice and is sure to please the whole family.
This delicious bowl can be served warm or cold and goes with a few of my dressing. Today we will be making it with a garlic and herb dressings. It also works really well with a tahini dressing too.
I hope you like it, it is colourful and full of the great food your body needs to be healthy and happy. Let me know what you think.
2 cups quinoa – rinsed
3.5 cups of water
1 stock cube – I use Massel salt reduced veggie stock
1 each of red, orange, green capsicum
2 large carrots – 4cm pieces
2 cups sweet potato – bite size
2 cups brussel sprouts – halved
2 cups broccoli bite size
2 cups beetroot – bite size
1/2 Tbl Paprika
1/2 tsp Fennel seeds ground
1/2 tsp coriander seeds ground
1.5 tsp coconut oil (total)
4 cloves garlic – or less if preferred
1 bunch of herb of choice chopped – I used parsley and coriander this time – extra for toppings
1/4 cup grape seed oil or olive oil
pinch salt and pepper
You will need:
3 oven trays – or one large (keep veggie groups seperate if you can)
Pretty bowls for serving
Preheat oven to 180 degrees Celsius
Toss sweet potato and carrots in a parchment lined baking tray with 1 tsp coconut oil and 1/2 tel paprika – add 1/2 tsp chilli if you so desire.
Pop tray in oven.
Toss beetroot with in a parchment lined baking tray with 1 tsp coconut oil, fennel and coriander.
Pop try in oven
Place the whole capsicums on an oven tray and pop in oven.
Let cook until slightly browned – about 30 – 40 mins.
In the meantime rinse quince and strain. Add to a medium saucepan and top with water and stock cube. Cook on medium heat with lid until 3/4 of water has absorbed. Leave to with lid on until all has absorbed, should still be warm when we are ready to serve.
To make the sauce just blitz all ingredients and then top with the extra chopped herbs. It should be bright green, add more maple or sweetness and more salt as needed.
10 minutes before serving pan fry the brussel sprouts and the brocolini.
Remove capsicum skin and seeds and slice.
Distribute quinoa among four bowls and the add your veggies, arrange them like traffic lights for fun. I started with the green then the orange then the red. Top with the bright green sauce and enjoy! The bright green sauce can be used for heaps of dishes, as the garlic is raw it is really strong so dial back the cloves in need.
I really hope you enjoy this bowl of love and share with your family and friends.